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Pork Pot Roast

Pork Pot Roast

Yield: 8 servings 1x
Prep: 30 minutesCook: 3 hoursTotal: 3 hours 30 minutes


2 quarts chicken stock or vegetable broth, homemade if possible

45-pound pork butt

12 teaspoons kosher salt

1/21 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 large onion, peeled and cut into eight pieces

1 large celery stalk cut into eight pieces

2 tablespoons tomato paste

1/2 bunch flat leaf parsley, wrapped with twine for easy removal

1 pound carrots, peeled and cut into large slices on the bias

2 pounds little potatoes, left whole

1 large red onion cut into eight pieces

1 pound fresh green beans

6 tablespoons butter

10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons)

1 teaspoon gravy browning and seasoning sauce (such as Kitchen Bouquet or Gravy Master)


Preheat oven to 350 degrees F.

Place stock in a sauce pan and heat to hot. Keep burner on low while you sear the pork.

Salt and pepper all sides of the pork butt. You may use all or some of the salt and pepper listed.

Heat the olive oil over high heat in a large Dutch Oven and once shimmering hot, start searing the pork. Sear it for 4-5 minutes on each side, including top and bottom. Remove to a platter and lower heat to medium.

Add the onion, celery and tomato paste and cook for three minutes, stirring often.

Add pork back in along with hot stock and the parsley.

Cover and place in the oven for two hours.

While the roast is cooking, prepare the vegetables and make the roux.

To make the roux, in a small sauce pan over medium low heat, melt the butter and add the flour. Stir with a wooden spoon and cook for 4-5 minutes until starting to a turn golden color. Set aside.

After the two hours, remove the pot from the oven and remove the pork and parsley. Discard the parsley.

With an immersion blender, puree the liquid, onion and celery.

Add the carrots, potatoes and red onion back into the pot with the liquid and place the pork on top. Cover and cook 40 more minutes.

Remove from oven and add the green beans. Cover and cook 20 more minutes.

Remove the pot from the oven and remove the pork to your cutting board and the vegetables to a platter.

Over medium heat, add all of the roux to the liquid in the pot while whisking and then add the gravy color. Cook for a few minutes and pour into gravy boats. Strain if necessary.

Slice the pork against the grain into thick slices and serve with the vegetables and gravy.

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© Author: A Family Feast
Cuisine: American Method: braised